Herb-Stuffed Portobello Mushrooms with Balsamic Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Stuffed Portobello Mushrooms with Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Herb-Stuffed Portobello Mushrooms with Balsamic Glaze

Roasted portobello mushrooms filled with a savory herb-flecked turkey and cottage cheese stuffing, finished with a sweet and tangy balsamic drizzle.

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NUTRITION

473kcal
Protein
56.2g
Fat
22.3g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey (93% lean)

0.5 cup Low-fat cottage cheese

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

1 tsp Balsamic glaze

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Clean the portobello mushrooms by wiping the caps with a damp paper towel, removing the stems, and gently scraping out the dark gills with a spoon.

  • 3

    Brush the exterior and edges of the mushroom caps with the extra virgin olive oil and place them gill-side up on the prepared baking sheet.

  • 4

    In a medium mixing bowl, combine the ground turkey, cottage cheese, minced garlic, chopped parsley, chopped basil, sea salt, and black pepper until well incorporated.

  • 5

    Spoon the turkey and herb mixture evenly into the cavity of each mushroom cap, pressing down gently to pack the filling.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the turkey is cooked through and the mushrooms are tender.

  • 7

    Remove from the oven and let rest for 2 minutes before drizzling with the balsamic glaze to serve.

Herb-Stuffed Portobello Mushrooms with Balsamic Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Stuffed Portobello Mushrooms with Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Herb-Stuffed Portobello Mushrooms with Balsamic Glaze

Roasted portobello mushrooms filled with a savory herb-flecked turkey and cottage cheese stuffing, finished with a sweet and tangy balsamic drizzle.

NUTRITION

473kcal
Protein
56.2g
Fat
22.3g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey (93% lean)

0.5 cup Low-fat cottage cheese

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

1 tsp Balsamic glaze

PREPARATION

  • 1

    Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

  • 2

    Clean the portobello mushrooms by wiping the caps with a damp paper towel, removing the stems, and gently scraping out the dark gills with a spoon.

  • 3

    Brush the exterior and edges of the mushroom caps with the extra virgin olive oil and place them gill-side up on the prepared baking sheet.

  • 4

    In a medium mixing bowl, combine the ground turkey, cottage cheese, minced garlic, chopped parsley, chopped basil, sea salt, and black pepper until well incorporated.

  • 5

    Spoon the turkey and herb mixture evenly into the cavity of each mushroom cap, pressing down gently to pack the filling.

  • 6

    Roast in the center of the oven for 20 to 25 minutes, or until the turkey is cooked through and the mushrooms are tender.

  • 7

    Remove from the oven and let rest for 2 minutes before drizzling with the balsamic glaze to serve.